IT'S TIMETO BE BOLD
There are problems to be solved. And futures to be formed.
The creative life isn’t for the faint of heart. It’s for those who believe in themselves enough to trust their instincts, leave their comfort zones, and push their talents to the limit. If you’re up for it, keep going.
Transferring to a new school is an exciting time, but it can also be an overwhelming process. If you’re an Art Institutes transfer student, you have enough on your plate without having to stress over every last detail of the transfer process. That’s why we put together these Top 5 Tips for Transfer Students. Armed with the right information, all you have to do is get excited for the next phase of your student journey!
(Salt Lake City, November 2015) Zach Albrecht, a student in the Bachelor of Arts in Interior Design degree program at The Art Institute of Salt Lake City, was selected to design one of the holiday windows at the Macy’s in City Creek Center. The theme of the windows this year is Charlie Brown Christmas, with all of the decorations created from candy. The article linked below from The Salt Lake Tribune features of photo of Zack hard at work installing his Snoopy decoration. The windows will be unveiled at Macy’s City Creek on Thursday, November 19 at 5pm. Attached is a flyer with more info about the unveiling.
The Kentucky Derby, held the first Saturday in May, may be responsible for making mint the king of summertime drinks. Along with big hats, the Derby is famous for its mint juleps, kicking off the warm weather season.This year, mint is making its mark in the culinary scene in some new—and unexpected ways. From pesto to rice salads, mint adds a summery tone to dishes that’s unmatched by other herbs, according to Michael Zappone, Academic Department Director of Culinary Arts at The International Culinary School at The Art Institute of Pittsburgh.Mint is used by chefs to add an additional level of flavor to dishes and drinks, according to Linda Marcinko, Culinary Academic Director at The International Culinary School at The Art Institute of St. Louis.“I think mint is great in summer because it brightens up so many dishes. It’s so good to use in sweet items as well as savory dishes,” she says. Marcinko enjoys utilizing mint in Thai beef and noodle salad and iced tea.Having mint on hand is easy, too, because it’s a perennial herb that will come up each year in the garden. According to Marcinko, “it is so easy to grow and so versatile.”The unique flavor of mint may also be used to replace calorie-heavy ingredients in traditional dishes, according to Claire Menck, Chef Director of Culinary Arts at The International Culinary School at The Art Institute of Wisconsin.Marcinko lightens up pesto by replacing the traditional basil with mint—and eliminating the cheese. Try her mint pesto, mint syrup, and rice salad to give your summer meals an extra minty kick.Mint Pesto – Great with pasta or lamb chops2 large bunches mint, trimmed of stems (just use the leaves)1 bunch cilantro (can use some of the stems if they are not too thick)6 cloves garlic, peeled¾ cup walnuts½ cup olive oil¼ cup vegetable brothSalt and pepperCrushed red chilies, optionalProcedure: Combine the mint leaves, cilantro, garlic and walnuts in place in the bowl of a food processor. Pulse the mixture until it is roughly chopped. With the machine running, slowly add the olive oil and vegetable stock. Process until smooth. Season to taste with salt, pepper, and the Chile flakes.Summer Rice Salad4 cups cooked basmati rice1 cup trimmed sugar snap peas, blanched4 green onions, thinly sliced1 small red bell pepper, diced1 small jalapeño pepper, finely minced½ cup pine nuts, lightly toasted½ cup chopped mint leaves½ cup olive oilSalt and pepper to tasteProcedure: Cut the blanched sugar snap peas in half, lengthwise. Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well. Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about 2 hours before serving. Serves eight.Mint Simple Syrup – Perfect with lemonade or mojitos2 cups sugar6 cups water1 large bunch mint, roughly choppedProcedure: Combine the sugar and water in a medium-sized sauce pan. Stir to moisten the sugar. Add in the mint leaves. Bringto a boil and boil for 10 minutes. Turn off the heat and let the syrup sit until it is cool. Strain the syrup to remove the mint. Store in the refrigerator until ready to use.EDITOR’S NOTE:The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC.